Chicken Chili Burgers Baja
- Yield servings
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 small onion small dice
- 1 -- garlic clove chopped fine
- 1 -- 4 ounce can diced jalapenos peppers
- 1 -- 4 ounce can green chilies
- 2 tablespoons flour
- 3/4 cup water
- 1/2 -- tomato small dice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 -- avocados
- -- salt and pepper to taste
- -- juice of one lime
- 1/4 cup olive oil
- 1/2 cup chopped Pine nuts
- 2 cups packed fresh cilantro leaves
- 1/2 -- Parmesan cheese
- 1 -- garlic clove
- 1/4 teaspoon salt
- -- black pepper
- 2 cups mayonnaise
- 2 pounds ground chicken
- -- salt pepper to taste
- 1 -- head of iceburg Lettuce shredded
- 2 -- tomatos sliced
For chili sauce add two tablespoons extra virgin olive oil to a medium size fry pan over medium heat. Once heated add 1/2 small fine diced onion. Allow onion to cook for a minute or two. Once onion is starts to soften add jalapenos, green chilies and fined diced garlic clove. Allow to cook 3 to 5 minutes. Next add two tablespoons flour stir into mixture and cook completely. Add diced tomato and 3/4 cup water. Stir and simmer for 10 to 15 minutes. If mixture appears too thick add more water as needed. Should be a saucy consistency not a paste. Set aside to cool once cooking is complete.
While the chili sauce is cooling prepare the avocados and cilantro pesto mayonnaise that will garnish the burger. For the avocados, halve, seed, peel and dice. Place diced avocados in a bowl season with salt and pepper to taste and the juice of one lime. Stir to combine. For the cilantro pesto mayonnaise, in a food processor combine 1/4 cup extra virgin olive oil, 1/2 cup pine nuts, cilantro, Parmesan, garlic, salt, black pepper and process and blend until nearly smooth. Add 6 tablespoons of the cilantro pesto mixture to the 2 cups of mayonnaise stir to combine and set aside.
Once the chili sauce is cooled pour over the two pounds of ground chicken that has been seasoned with salt and pepper. Combine the chili sauce and chicken. Once combined make 8 burger patties. Heat olive oil in a large non-stick skillet or stove top grill pan over medium heat and fry patties until golden and cooked through, about 7 minutes per side. Once chicken burgers are cooked you can assemble you burgers.
Start with the bottom of the bun and place a handful of shredded lettuce and on top of the lettuce 1 or 2 slices of tomato depending on their size. Place one of the chicken burgers on top of the tomato and then place a spoonful of avocado on top of the burger. The top of the bun spread about a tablespoon or more if you like of the cilantro pesto mayonnaise and place the bun on top of the avocado. Enjoy!
These burgers can be made and eaten the same day, but you can combine the meat and chili sauce and refrigerate over night for an even more intense chili flavor.